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紅麴 (紅糟) 燒豆腐 Braised Tofu with Anka Sauce

看起來簡單的豆腐,也可以有濃濃的古早味哦!

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

Ingredients

  • 2~3 blocks of firm tofu 老豆腐或百頁豆腐
  • 3~4 fresh shitake mushrooms 新鮮香菇
  • 2~3 tablespoons Anka sauce (Red yeast rice sauce) 紅麴 (紅糟) 醬
  • Gingers 薑
  • Soy sauce, sugar (optional) 醬油,糖隨意
  • Ground pork 豬絞肉(optional)

Directions

把豆腐切片,用紙巾包住吸掉多餘的水。豆腐片煎兩面到微焦。炒香絞肉(如果要的話。)
Slice tofu block into pieces. Wrap each pieces in paper towels and press to squeeze out excess water. Pan fry each pieces until a little golden brown. (Saute ground pork if needed.)

pan fry each sidestir fry ground pork

新鮮香菇切絲。在鍋中加入薑絲,香菇絲,紅麴醬,一杯水,(或要加絞肉也可。)一起以中火煮約10分鐘直到醬汁燒乾一點即可。
Cut shitake mushrooms into thin pieces. Add ginger and mushrooms into tofu, Anka sauce (Red yeast rice sauce), a cup of water, (and ground pork, optional.) Cook for 10 minutes (add a little bit soy sauce and sugar if needed) in medium heat until the sauce dries up a little.

cook about 10 minuteswith pork
Braised Tofu with Anka Sauce 紅麴 (紅糟) 燒豆腐

 

Note: 我是用現成的紅麴醬,味道已經很不錯了,不要加太多醬油以免太鹹。紅麴具有活血的功效,並可強化肝臟功能,增進免疫力,對降低膽固醇,避免高血壓很有幫助。
I use the store bought Anka sauce. Do not put lot of soy sauce for the Anka sauce is already pretty salty. The Red yeast is a natural fermented food item that will regulate human metabolism and increase immunity.

 

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